Marinades transform ordinary meals into culinary highlights. Unlike store-bought versions loaded with excess salt and sugar, homemade marinades let you control ingredients and customize flavors for optimal taste.
The Simple KOS Rule of Thumb
Marinating primarily enhances barbecue with bold flavors.
Our go-to guideline is KOS—seasoning, oil, and sour—the essentials for a flawless marinade. Combine cooking oil, spices, and an acidic liquid. The oil carries spice flavors deep into the meat. Experiment with herbs like thyme, rosemary, oregano, or sage; dried spices, onions, and garlic work wonders too. For acid, choose vinegar, wine, lemon juice, sour milk, yogurt, or similar.
Infuse Vibrancy and Depth
Swap salt for vibrant alternatives. Acids like vinegar, lemon, or lime elevate meats, fish, and veggies such as asparagus, broccoli, or salads.
Onions (garlic, shallots, spring onions), fresh herbs (parsley, rosemary, thyme, coriander, basil, mint, oregano), and chopped tomatoes pair universally, delivering flavor so rich you'll never miss the salt.
